Directions:
1. Cut the tenderloin into 1/2 inch slices and season with salt and pepper.
2. Add olive oil to a large skillet and heat to medium-high. Sear the tenderloin for 2-3 minutes on each side.
3. Remove the tenderloin to a plate and cover with foil to keep warm.
4. Add a little more olive oil to the skillet and saute the onions for a few minutes, until soft. Scrape up the brown bits left behind from the pork.
5. In a bowl, whisk together the pomegranate juice, honey, balsamic vinegar and thyme. Pour the mixture into the skillet and simmer for a few minutes or until it has reduced by about half.
6. Add the tenderloin back to the skillet for 1 minute so they can soak up the juices.
7. Once plated, drizzle the sauce over the pork and sprinkle with pomegranate seeds.